Becky Cooks - Baked Oatmeal
- 2 cups old-fashioned or quick rolled oats (not instant)
- 3/4 cup light brown sugar If you want to save some calories, Splenda works here
- 1 cup walnuts or pecans, divided Why stop there? If you like almonds, pistachios, or peanuts why not use those?
- 1/2 cup raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted, plus more for greasing the dish Really? I don't worry about unsalted - salted is what I use everyday, so it's what I use here. You can always decrease the amount of salt called for in the recipe to compensate.
- 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups) Lol, kind of finicky for my taste - just chop up a couple apples, they're all good!
- Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish. I'm not sure how important that is, I just stir the apples into the batter. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
This makes six very hearty servings. If you're not a big eater I'm sure you could get nine out of it. It reheats beautifully in the microwave and it freezes well, although I've never frozen it. I love my oats and have it every morning, so I keep it in the fridge and cut a piece each morning .
Image Credit » http://pixabay.com/en/oatmeal-muffins-cakes-healthy-287760/ by shannonlee